Kale chips have been all the rage for the past year or so and if you haven't tried them yet, here is your chance. Sometimes I get kale happy at the grocery store and buy a few bunches more than I need. Kale chips are the perfect solution to too much kale or if your kale is on its way out. The sprinkling of parmesan cheese at the end gives the chips a little flavor but they are very good with just salt and pepper. When making this recipe, make sure to wash your kale very well. Dirt hides in between all of those leaves!
with a Parmigiano-Reggiano Sprinkle
1 bunch of tuscan kale (flat-leaf, not the curly kind)
Freshly grated Parmigiano-Reggiano cheese
Preheat your oven to 350°F. Throughly wash and dry your kale leaves. Cut the leaves into strips, narrower at the bottom and wider at the top of the leaf (when the stem is smaller) to help with even cooking. Place kale strips on a baking sheet and coat lightly with olive oil. Add salt and pepper and toss all ingredients together. Bake for about 10 minutes, or until crispy. Once crispy, remove from oven and grate Parmigiano-Reggiano on top.